Grilled Calamari Souvlaki

Cooking with Euro Alfresco

  • 600g cleaned calamari tubes, cut into 4cm pieces

  • 3 large tomatoes, cut into 3cm pieces

  • 2 red capsicums, seeds removed, cut into 3cm pieces

  • 1 tbs finely chopped dill fronds

  • 2 tbs finely chopped flat-leaf parsley leaves

  • 2 tsp dried oregano

  • 1 tsp dried chili flakes

  • 1/4 cup (60ml) extra virgin olive oil

  • Lemon wedges to serve

INGREDIENTS | Serving 4 | Prep Time 5 mins

METHOD | Cook Time 10 mins

Step 1
Prepare your Euro BBQ grill to medium-high heat

Step 2
On your skewers thread calamari, tomato and capsicum pieces and set aside

Step 3
In a small bowl, combine dill, parsley, oregano and chili flakes, stir and then divide between two bowls

Step 4
In one of the bowls, combine half the herb mixture with the oil and then brush over skewers before placing on grill. For the perfect finish, ensure you turn skewers every 4-5 minutes or until evenly charred.

Step 6
To serve, drizzle remaining herb mixture and serve with lemon wedges - enjoy!